Let’s speak in the language of facts
Continuing the theme of washed coffees, I throw in an interesting fact – There is even such a concept as a double-washed process in coffees from Kenya.
It consists in the fact that first the harvested cherries (only the reddest ones, of course) are thrown into a big tub of water to wash off all the fines. The cherries spend from 12 hours to 24 there – depending on the cooperative. This process of soaking cherries also serves to catch those cherries that float on the surface of the bathtub – they have less density, i.e. less goodness in themselves – we don’t want them in our lot, usually they are sold at a lower price on the light market. Then the cherries from the bottom of the tub are thrown into a machine resembling a large meat grinder, where, using a large amount of water (to wash out all the pulp from the stone) special discs crush the cherries and spit out the stones themselves.
The beans then fall into channels of water and are washed away so that we get a stone without flesh. This multi-step process is called double washed. In the first wash – we soak the whole cherries and wash the mouthparts finely, in the second wash the beans and wash all the pulp. Such a process gives us a clean and very juicy brew.